Charmies Won Tons Ole Recipes

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SPICY WON TONS WITH CHILE OIL



Spicy Won Tons With Chile Oil image

Sichuan won tons are typically doused with hot, numbing chile sauce, but this less fiery version, adapted from "Hong Kong: Food City" by Tony Tan, is more like what you'd find at Cantonese restaurants. These delicate won tons are subtly sweet, ginger-scented and filled with a tender combination of pork, egg, stock, soy sauce and Shaoxing rice wine. Eat a couple of the won tons on their own to appreciate their delicate flavor before surrounding them with chile oil sauce, which will inevitably dominate them. Scale the amount of chile oil to suit your tolerance.

Provided by Alexa Weibel

Categories     dinner, snack, project

Time 5h

Yield About 40 won tons

Number Of Ingredients 19

25 grams dried red chiles, preferably Sichuan or Tianjin chiles (about 3/4 cup)
1/2 cup neutral oil, such as sunflower, canola or vegetable oil
1/3 cup well-stirred chile oil, plus more to taste
1/3 cup light soy sauce
4 teaspoons toasted white sesame seeds
4 teaspoons toasted sesame oil
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
3 garlic cloves, finely chopped
2 teaspoons Sichuan peppercorns, lightly crushed
1/4 teaspoon granulated sugar, plus more to taste
10 ounces ground pork (at least 20 percent fat)
1 large egg, beaten
2 tablespoons finely chopped ginger
1 tablespoon light soy sauce
2 teaspoons Shaoxing rice wine
1/2 teaspoon granulated sugar
3 tablespoons chicken stock (or water)
About 40 (3 1/2-inch-wide) square won-ton wrappers (preferably yellow, Hong Kong-style)
2 scallions, trimmed and thinly sliced

Steps:

  • Make the chile oil: Snip any stems off the chiles and discard any exposed seeds. Heat a wok or large skillet over low. Add 1/2 teaspoon oil and the chiles and cook, stirring constantly, until the chiles are fragrant, toasted and slightly darkened, about 3 minutes. Transfer the chiles immediately to a large plate and let cool completely.
  • Add the cooled chiles to a food processor and pulse until coarsely chopped into small pieces. Transfer to a medium heatproof bowl. Add the remaining oil to the wok or skillet and heat over medium-high until shimmering and smoking, then immediately turn off the heat and let cool 3 minutes. Pour the warm oil over the chiles, stir to combine, then let cool 2 hours or up to overnight. (You'll have a generous 1/2 cup. Chile oil will keep, covered and refrigerated, for up to 2 months.)
  • At least a couple hours before you plan to make the won tons, prepare the chile-oil sauce: In a small bowl, whisk together all the sauce ingredients to combine (makes about 3/4 cup). Add more chile oil to taste. Set aside. (Chile-oil sauce is best prepared at least a few hours in advance, and will keep a few weeks refrigerated in a covered container.)
  • Prepare the filling: Put all the ingredients except the chicken stock in a medium bowl and mix well. Add the stock 1 tablespoon at a time, stirring in a circular motion until incorporated before adding the next spoonful.
  • Assemble the won tons: Fill a small bowl with water and line a rimmed baking sheet with parchment paper. Working with one won-ton wrapper at a time, place 1 rounded teaspoon of pork filling in the center of the wrapper. Dip your finger in the water and run it around the edges of the wrapper. Lift and fold one corner over the filling toward the opposite corner over to form a triangle, gently pressing the air out as you seal the edges with your fingertip, then dab one of the lower corners with water and fold over to reach the other lower corner, forming a smaller triangle; pinch both corners to seal. Transfer to the parchment paper, and cover loosely with a damp kitchen towel or a sheet of plastic wrap to prevent drying out. Repeat until all the filling is used.
  • Bring a large pot of water to the boil over high heat. Working in batches to avoid crowding, cook the won tons until they float to the surface, about 3 to 4 minutes. Remove with a slotted spoon. Divide the won tons among bowls, drizzle with chile-oil sauce and garnish with scallions.

WON TONS



Won Tons image

These won tons are easy and amazingly good. Trick all of your friends into thinking you are a gourmet in just 20 minutes! Please note! Won tons are best when they are eaten directly after cooking. This recipe can be made in advance, however wait to fry them until just before serving. Wasabi can be found in many common grocery stores and Asian grocery stores.

Provided by Danielle Tarango

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 12

Number Of Ingredients 10

½ cup sweet hot mustard
¼ cup soy sauce
1 tablespoon wasabi
1 (8 ounce) package cream cheese, softened
2 cups imitation crabmeat
1 medium onion, minced
1 (8 ounce) can water chestnuts, drained
1 bunch fresh parsley, chopped
1 (16 ounce) package small won ton wrappers
2 cups vegetable oil

Steps:

  • In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate.
  • Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together).
  • Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.

Nutrition Facts : Calories 560.8 calories, Carbohydrate 34.4 g, Cholesterol 28.9 mg, Fat 44.7 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 9.1 g, Sodium 853.7 mg, Sugar 5.8 g

CHARMIE'S BUFFALO CHICKEN WONTONS



Charmie's Buffalo Chicken Wontons image

There are a few recipes out there for these, but I don't really like bleu cheese, so this recipe uses cream cheese. A nice combination of hot and cool flavors!! You can even used leftover chicken or rotisserie chicken.

Provided by Charmie777

Categories     Lunch/Snacks

Time 50m

Yield 24 wontons

Number Of Ingredients 6

2 chicken breasts, cooked and chopped
1/4 cup buffalo-style hot sauce (or up to 1/2 cup)
1/2 teaspoon chopped garlic
1/4 cup cream cheese
24 wonton wrappers
oil (for frying, peanut suggested)

Steps:

  • Mix the chicken with the hot sauce and garlic.
  • Mix in the cream cheese until smooth.
  • NOTE: all amounts are suggested; feel free to adjust to your personal preference.
  • Put about a tsp into the center of a wonton, seal edges using a little water. Keep covered until all wontons are done.
  • Heat oil to about 325º.
  • Fry wontons, a few at a time, until lightly brown and crisp.
  • Serve with bleu cheese or ranch salad dressing for dipping.
  • NOTE: The filling can be made the day ahead and refrigerated, and the flavor intensifies.

Nutrition Facts : Calories 52.7, Fat 2.1, SaturatedFat 0.8, Cholesterol 11.1, Sodium 123.2, Carbohydrate 4.8, Fiber 0.1, Sugar 0.1, Protein 3.5

CHARMIE'S WON TONS OLE!



Charmie's Won Tons Ole! image

Fusion of Chinese and Mexican food (CHEXICAN!)...great little appetizer served with sour cream, salsa and/or guacamole!!

Provided by Charmie777

Categories     Lunch/Snacks

Time 45m

Yield 120 wontons

Number Of Ingredients 9

1 lb ground beef
1 (1 1/4 ounce) envelope taco seasoning
1/2 cup salsa
1/4-1/2 cup water
1 (30 ounce) can refried beans
1 (4 ounce) can diced green chilies
2 cups grated monterey jack cheese
2 (16 ounce) packages wonton wrappers
oil (for frying)

Steps:

  • Brown ground beef in large frying pan. Drain any grease.
  • Add taco seasoning and salsa. Mix well. Add water as needed to dissolve seasoning and get the right consistency.
  • Add refried beans and green chiles. Mix well, and heat through; 3 or 4 minutes.
  • Let cool slightly.
  • To assemble:
  • Place 1 teaspoon meat and bean mixture in center of won ton wrapper. Add small amount of cheese.
  • Place wrapper with one point facing you. Wet the two edges closest to you with water.
  • Fold over the far corner to the corner facing you, making a triangle. Press edges to seal.
  • Continue with all wontons, keeping them covered with damp towel while you work.
  • Heat oil in skillet until very hot. Add wontons a few at a time (do not crowd the skillet). Brown on both sides. This happens very quickly so watch carefully. Drain on paper towels.
  • Serve with sour cream, salsa and/or guacamole.
  • CAN CUT RECIPE IN HALF EASILY!

Nutrition Facts : Calories 44.3, Fat 1.3, SaturatedFat 0.6, Cholesterol 4.9, Sodium 127.5, Carbohydrate 5.7, Fiber 0.6, Sugar 0.2, Protein 2.3

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